Homemade chili is a staple in our home. I love making food that I can put a little bit of prep work into and then leave it to cook on its own. This recipe allows you to easily cook it over the stovetop or throw it in the crockpot to sit throughout the day. The longer that you let it sit, the more the flavors will soak in together, but it can simmer for 1-2 hours and be ready to eat. The chili will be juicy at first since the broth cooks out over time. If you decide to eat it sooner, you can soak that up with Trader Joe’s cornbread!
What makes this homemade chili recipe so delicious?
I love homemade chili that has a good amount of broth to it. I love the soup aspect, but once it sits overnight it soaks up the additional broth making it tastier and tastier as it sits. Joel loves chili with a variety of beans so I make ours with different flavors for those as well. If you prefer a spicier chili as I do, add more heat to the seasonings as well as hot sauce. The hotter the better for us.
Chili Recipe Sides
We eat our homemade chili with this Cornbread from Trader Joe’s. It is the best-boxed Cornbread I have ever had. I also serve the chili with shredded sharp cheddar cheese, sour cream, and green onions. If you prefer extra heat, you can add sliced jalapenos or your pepper of choice. You can top your chili with your own combination of flavors! Joel loves his with tortilla chips.
- 1 tablespoon of Olive Oil
- 4 Garlic Cloves, minced
- 1-2 Jalapeños, finely diced (optional, amount varies based on the amount of heat that you prefer)
- 1 Red bell pepper, finely diced
- 1 Medium-sized yellow onion, finely diced
- 1 pound ground turkey 92% lean
- 2 tablespoons of chili powder
- 1 teaspoon of cumin powder
- 1 (14.5 oz) can petite diced tomatoes
- 2 (14.5 oz) cans dark red kidney beans, drained, rinsed
- 1 6 oz can of tomato paste
- 1 32 oz box of beef broth for a kick of flavor
- 1 teaspoon fresh ground black pepper
- 1/4 teaspoon of cayenne pepper (less if you like less heat)
- 1 teaspoon of kosher salt + more to taste
- Shredded cheddar cheese
- Sour cream or Greek yogurt
- Sliced Jalapeños (optional)
- Prep your chopped vegetables before heating your pot.
- Heat a large soup pot over medium-high heat with 1 tablespoon of olive oil, 1 teaspoon of salt, and 1 teaspoon of freshly ground black pepper.
- Once the pan is hot, but not smoking, add your chopped vegetables to sauté. You can add more olive oil as needed.
- Once the vegetables are fragrant and turning translucent, add your ground turkey meat.
- Use a wooden spoon and chop up the meat as finely as you can while it’s cooking. Stir it around to fold it into the vegetables as it cooks. You can add a pinch more salt and pepper if you prefer to season the meat a little more.
- Once your turkey has cooked through, add your canned items to the pot, turning it down to medium-low.
- Stir the ingredients together and cover on low for 1-2 hours. The longer you allow it to cook, the better. If you want to prep the meal in the morning to have it ready for dinner time, you can cook everything on low in a crockpot, just sauté your vegetables and cook your meat the same way before putting them in the crockpot. The chili will thicken the longer it cooks. Cover with a top.
- Chili tastes even better the next day as the ingredients continue to soak.
- Serve with freshly sliced jalapeños, pickled jalapeños, Trader Joe’s cornbread, sour cream or Greek yogurt, shredded cheese, tortilla chips, hot sauce, or your choice of toppings.
*The nutrition information provided is a rough estimate that is calculated based on the measurements and ingredients suggested in the Ingredients List. Exact calories and measurements may vary.